Description
A refreshing mix of shredded chicken, sweet cranberries, crunchy walnuts, and creamy dressing—perfect for sandwiches, wraps, or serving on crisp lettuce.
Ingredients
2 cups cooked chicken, shredded (about 300 g)
1 cup fresh cranberries (about 100 g)
½ cup chopped celery (about 70 g)
½ cup chopped walnuts (about 60 g)
½ cup plain Greek yogurt (about 120 g)
¼ cup mayonnaise (about 60 g)
1 tbsp honey (about 15 g)
1 tbsp lemon juice (about 15 ml)
Salt, to taste
Black pepper, to taste
Lettuce leaves, for serving
Instructions
Cook Chicken: In a medium pot, bring water to a boil. Add chicken and cook for 15–20 minutes until fully cooked. Drain, let cool, and shred into bite-size pieces.
Make Dressing: In a bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, salt, and pepper until smooth.
Assemble Salad: In a large bowl, combine shredded chicken, cranberries, celery, and walnuts. Pour the dressing over and toss gently until well coated.
Chill: Cover and refrigerate for at least 30 minutes to let the flavors blend.
Serve: Scoop onto lettuce leaves, serve on bread as a sandwich, or enjoy with crackers.
Notes
Add chopped apples or grapes for extra sweetness and crunch.
Adjust the honey for more or less sweetness.
Best served chilled and can be stored in the refrigerator for up to 3 days.
For a nut-free version, omit walnuts or replace with pumpkin seeds or sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Lunch, Light Meal
- Method: Stovetop (for chicken), No-Bake Assembly
- Cuisine: American
